Thomson vasse field day talk

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Thomson vasse field day talk

  1. 1. Meat Standards Australia in Western Australia   K. Thomson   September 2010
  2. 2. • Uses critical control point approach to manage & predict eating quality • Identifies eating quality of individual muscles • Identifies product will not meet minimum eating quality standards Meat Standards Australia
  3. 3. 1. Overview - WA MSA • 2009/10 > 1 million head graded • 17.3% of cattle graded, 87.4% met MSA specs • 2004/05 grading % WA = 40%, NSW = 8% & QLD = 6% Source: MSA 
  4. 4. 2. WA MSA Compliance Source: MSA database
  5. 5. 2008-2009 0 2 4 6 8 10 1 3 4 5 6 7 8 9 Reason for ungrade %ofcattleungraded WA National Grade Code Key 9. Hide puller damage 8. Outside AUSMEAT specifications 7. Miscellaneous 6. Fails company specifications 5. Meat colour 1A or greater than 3 4. pH greater than 5.70 3. Fat distribution 1. Fat depth Source: MSA database 2. WA Compliance 2008/09
  6. 6. 2. pH & meat colour High pH ‘dark cutting’ = lower eating quality - High water holding capacity = less juicy - Increased bacterial growth = reduced shelf life - Cooking inconsistencies and reduced tenderness
  7. 7. 3. The cost of non- compliance
  8. 8. 4. Fixing dark cutting Its all about muscle glycogen! Glycogen levels are determined on farm Nutrition Nutrition: • Fill the bucket up Management: • Stop it leaking Handling Stress Time off feed MUSCLEMUSCLE GLYCOGENGLYCOGEN Mixing Stress
  9. 9. What is required to fill up the bucket? Weight gain of 0.8 to 1.0kg/day = high quality pasture (>10.0MJ/kg DM) or = additional supplementation Metabolisable Energy Muscle Glycogen 4. Fixing dark cutting
  10. 10. 4. Fixing dark cutting Digestibility decline of annual grasses and clovers in a Mediterranean climate source: M. Hyder, DAFWA    
  11. 11. What are the causes of our dark cutting issues? • Are we trying to beat the end of the season & overestimating pasture quality? 4. Fixing dark cutting 50% 55% 60% 65% 70% 75% 80% 1 Oct 22 Oct 12 Nov 3 Dec DryMatterDigestibility(%) Kojonup Harvey Moora
  12. 12. What are the causes of our dark cutting issues? • Are we trying to beat the end of the season & overestimating pasture quality? • Are we constrained by our production systems? – Constraints - calving time, growing season etc. – Industry integration • Are we measuring our performance appropriately? 4. Fixing dark cutting
  13. 13. Maximising compliance in 2010 • Action is required now to reduce dark cutting: – Develop feed budgets & identify cost-effective finishing strategies – Can you achieve the product with your production system? – Pastures – When has digestibility reached critical points (<70%) – Achieve required growth rates – Are you weighing? – Manage cattle to minimise stress (time of feed, handling & mixing) 4. Fixing dark cutting
  14. 14. Thank you http://www.mla.com.au

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